Italian Mocha Cake

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6 separated eggs
225 g [0,5 lb] sugar
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1 teaspoon instant coffee
2 tablespoons hot water
50 g [1,75 oz] flour
2 teaspoons bakepuver
1/4 tsp salt
16 chocolate glazed coffee beans

Mocha cream glazing and filling:
115 g [4 oz] sugar
4 tablespoons very strong black coffee
4 tablespoons coffee liqueur
3 egg yolks
140 g [5 oz] unsalted butter


[1] Whisk the egg yolks and beat in the sugar, lemon juice and lemon peel. Dissolve the coffee in hot water and add to the mixture.

[2] Sift together the flour, baking powder and salt and fold into sugar/coffee mix. Beat the egg whites until they form soft peaks and fold into the mixture. Do not mix too well.

[3] Pour into 2 greased and sprinkled 9 in cake moulds. Back at 355° F in a pre-heated oven for 20 minutes. Place the moulds on a rack to cool for 10 minutes before vaulting the cakes. Cool completely.

[4] Glaze and fill with mocha cream. Garnish with chocolate glazed coffee beans.

Mocha cream glazing and filling:

[1] Heat the sugar, coffee and liqueur in a small saucepan until it you have a thick syrup. Wipe the egg yolks and whisk slowly into the syrup.

[2] Whisk the butter until it is light and porous. Fold into the egg and coffee mixture.